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London Fog Shortbread Cookies (Vegan)

Brit Wolfe
Prep Time 1 hr 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Course Cookies
Servings 24


Earl Gray Shortbread Cookie

  • 1/2 cup vegan butter, such as Earth Balance
  • heaping 1/4 cup powdered sugar
  • big pinch of salt
  • 1 Earl Gray tea bag
  • 1/4 tsp. Rodelle Pue Vanilla Extract
  • 1 1/4 cups all-purpose flour

Milk Glaze

  • 1 cup powdered sugar
  • pinch of cinnamon
  • pinch of loose Earl Gray tea plus more for decoration
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 2 Tbsp. nondairy milk, such as Silk


  • Cream together the butter and sugar until light and fluffy.
  • Add the salt, then open the tea bag and pour the loose tea into the dough. Add vanilla. Mix well.
  • Add the flour and mix for about 2 minutes, or until the dough fully comes together.
  • Wrap the dough in plastic and chill 1 hour.
  • On a floured surface, roll the dough to 1/2" thick. Using a small cookie cutter, cut out cookies and transfer onto a parchment-lined baking sheet.
  • Preheat oven to 350ºF. While the oven is preheating, chill the cookies and baking sheet for 10 minutes.
  • Bake 10-13 minutes until the cookies are set and slightly browned along the bottom.
  • To make the glaze, combine all glaze ingredients and mix well until smooth. Dip the cookies, then decorate with a sprinkle of loose tea.


The cookie cutter I used is a 1 1/2" heart cutter. Depending on the size and shape of the cookie cutter you use, you'll need to adjust your baking time.